Makes 24 small wedges
- 1block firm tofu
- 1/4cup soy sauce
- 1teaspoon toasted sesame oil
- 1teaspoon grated fresh ginger root
- 1-1/2teaspoons brown sugar
- 2cloves garlic, minced or pressed
- 1/4teaspoon sriracha ( or other “heat”)
- 1tablespoon Chinese cooking wine (or dry sherry)
- 1tablespoon rice vinegar
- 1teaspoon fish sauce – for vegan recipe double amount of sesame oil
- Lots of ground black pepper
- 1teaspoon lemon juice
Preheat oven to 400 degrees F. Line a cookie sheet with parchment paper.* Cut tofu crosswise into 8 slices; cut each slice into 3 wedges using an angled cut. Place the wedges on the sheet. Bake for 15 minutes. Flip the wedges and bake for another 15 minutes. (Meanwhile make the marinade by mixing remaining ingredients in a bowl). The wedges will look golden and the edges will be firm. Reduce oven to 350 degrees. Arrange wedges in a small baking pan (as small as you can without too much extra room). Pour marinade over all. Bake 40 minutes, flipping at the halfway point. The sauce will thicken a little as they cool. *This might seem wasteful but parchment paper can be re-used, just wipe it down with a towel after using. I re-use sheets until they get yellow at the edges and brittle. Go cheap and go green!
Author Notes: I don’t make baked tofu all that much since I am usually the only one in my house who eats it, but I converted a few tofu disdainers with this recipe. (…more) —Sadassa_Ulna
By: Sadassa_Ulna
***Grabbed from: http://food52.com/recipes/11605-flying-tofu-wedges
